Pea and Parma Ham Ravioli
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Pea and Parma Ham Ravioli

with Garlic Ciabatta

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

250 grams

Parma Ham & Parmigiano Reggiano Filled Pasta

(Contains Cereals containing gluten, Egg, Milk May contain Mustard, Soya)

1 unit(s)


(Contains Cereals containing gluten)

3 unit(s)

Garlic Clove

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

120 grams


20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

17 grams

Wholegrain Mustard

(Contains Mustard)

Not included in your delivery

20 grams


75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2995 kJ
Energy (kcal)716 kcal
Fat36.2 g
of which saturates20.5 g
Carbohydrate73.8 g
of which sugars12 g
Protein25.2 g
Salt4.07 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Saucepan
Large Frying Pan
Small Bowl



a) Remove the butter from your fridge and leave to one side to soften (see pantry for amount).

b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the ravioli.

c) Trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).


a) When boiling, add the ravioli to the water and bring back to the boil. Cook until tender, 3 mins.

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins.

b) Stir in half the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 


a) Meanwhile, in a small bowl, mash the remaining garlic and butter (see pantry for amount) with a fork. Season with salt and pepper, then set aside.

b) When the beans have cooked, add the cream cheese, chicken broth paste and water (see pantry for amount) to the pan. Stir to combine and bring to the boil. 

c) Simmer until reduced slightly, 3-4 mins.


a) Meanwhile, finely chop the chives (use scissors if easier).

b) When the sauce is ready, add the cooked ravioli to the pan. Toss to coat and simmer until piping hot, 1-2 mins. Remove from the heat and stir through half the chives.

c) Toast the ciabatta halves in your toaster until golden. Once toasted, spread over the garlic butter.


a) Share the ravioli between your bowls.

b) Sprinkle over the remaining chives.

c) Serve the ciabatta alongside.